A creamy yogurt ice cream accompanied by its raspberry compote. An easy and deliciously refreshing recipe ...
Prep time15 minutesmin
Cook time15 minutesmin
Total30 minutesmin
Recipe type: Dessert, Snack
Cuisine: French
Yield: 5people
Ingredients:
Raspberry compote
250graspberries
50glight brown sugar
Zest of an organic lemon
1tbsp lemon juice
Yogurt ice cream
260mlwhole fresh cream 30% mgand pot
520mlGreek yogurt
1/2vanilla pod
90gBrown sugar
Pinch of fleur de sel
Instructions:
Raspberry compote
To be done in advance (allow for cooling time). In a saucepan over medium heat, add the raspberries, sugar, lemon zest and juice. Mix regularly for about 15 minutes until you obtain a compote-like texture.
It will thicken a bit as it cools. Leave the heat to cool, then pour into a container and place in the refrigerator.
Yogurt ice cream
In a saucepan over medium heat, combine the sour cream, sugar, vanilla beans, and fleur de sel. Stir until you get a smooth texture. In a separate bowl, quickly whisk the Greek yogurt and gradually pour in the previous mixture. Leave to cool then place in the refrigerator for at least 1 hour: the mixture must be very cold.
Turn on the ice machine (turbine or ice cream maker), then pour the mixture so that the ice forms. The time needed depends on your device.
Installation
In a very cold ice cream container, pour 1/3 of the yogurt ice cream then 1/3 of the raspberry compote, drawing an "S" on the ice. Repeat the operation until you run out of ingredients. Then place the container in the freezer for at least 1 hour: this step allows you to have a creamy consistency but a little firm. The longer you leave in the freezer, the firmer the ice will be.
Go out a few minutes before tasting ...
Notes:
Can be kept for about 1 week in the freezer, in its container, surrounded by cling film.
Par Lilie bakery
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